Innovation in food engineering New techniques and products

Opportunities and challenges in ninthermal processing of foods, cap.1 Trends in breadmaking: Low and subzero temperatures, cap.2 Biotechnological tools to produce natural flavors and methods to authenticate their origin, cap.3 Application of solid-state fermentation to food industry, cap.4 Membrane processing for the recovery of bioactive compounds in agro-industries, cap.5 Recent advances in fruit-juice concentration technology, cap.6 Encapsulation technologies for modifying food performance, cap.7 Perspectives of fluidized bed coating in the food industry, cap.8 Spray drying and its application in food processing, cap.9 Superheated-steam drying applied in food engineering, cap.10 Drying of tropical fruit pulps: An alternative spouted-bed process, cap.11 Application of hybrid technology using microwaves for drying and extraction, cap.12 Vacuum frying technology, cap.13 Aseptic packaging of food: Basic principles and new developments concerning decontamination methods for packaging materials, cap.14 Controlled and modified atmosphere packaging of food products, cap.15 Latest developments and future trends in food packaging and biopackaging, cap.16 Biodegradable films based on biopolymers for food industries, cap.17 Goat milk powder production in small agro-cooperatives, cap.18 Meat products as functional foods, cap.19 Probiotics and prebiotics in fermented dairy products, cap.20 Uses of whole cereals and cereal components for the development of functional foods, cap.21 Advances in development of fat replacers and low-fat products, cap.22 Biosurfactants as emerging additives in food processing, cap.23